Super simple spicy and tangy noodles

Super simple spicy and tangy noodles is really so very simple that I made this so often. It’s spicy, savory, and tangy. It took less than 20 minutes from start to finish.

I’m not sure if you will believe me or not, but I pretty much survived on this super simple spicy and tangy noodles the first 6 months when I just had our second baby. No time to cook. Tired mom. Demanding baby. Full-time breastfeeding. Seriously…! cooking was the last thing on my mind. Survival mode on. Mom left me with this recipe before she left. I was almost in tears everyday trying to get back with my daily routine and cooked up something at the kitchen. So, this super simple spicy and tangy noodles feed the entire family (I omit chili paste for my daughter’s) and just need to add a protein like eggs, or leftover chicken, or pan-fried tofu to make it more complete.

My mom told me a splash of this and that, but I know it may be a bit difficult to follow if you are not familiar with Asian cooking and taste. So, here’s my effort trying to “quantify” it. But ultimately, trust your taste buds 😉 Here’s a short clip showing you how REALLY easy this noodles can be.

I know you might think “Wait a minute, this is just carb” Yes it is, but you can easily add in veggies and meat/tofu or even hard-boiled/soft-boiled eggs to make it a complete meal 😉 See recipe for more details

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Super simple spicy and tangy noodles (4 servings)

5 from 1 vote

**The recipe is written in Metric and sometimes I include U.S. Measurements**

Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.

INGREDIENTS

Sauce:

2Tbspof store-bought red chili paste/black bean chili paste - or more if you like it really spicy

4Tbspof Chinese black vinegar - available at Asian grocery store

3Tbspof soy sauce/tamari - or more to your taste

Garnishes:

Fresh cilantro leaves for garnish

1stalk of fresh green onions - finely chopped

Fried shallots crips - available at Asian grocery store

If you want to turn this into a complete mea (use one or more of the following):

Soft-boiled/hard-boiled eggs

Pan-fried firm tofu cubes

Leftover rotisserie chicken

Grilled chicken/meat/seafood - shrimp or crab meat lumps

Grilled/steamed veggies - asparagus, broccoli, bok choy, etc

INSTRUCTIONS

Cook the noodle as directed on the package. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing all the ingredients. Stir to mix everything. Add in the cooked noodles (pan-fried tofu cubes, leftover rotisserie chicken or other protein of your choice if using) and tossed to make sure the sauce is coating the noodles. Have a taste to see if you like it. Add more soy sauce, or more chili paste if you prefer. It should be savory, spicy, and tangy. Garnish with some fresh cilantro leaves. Serve warm, cold or at room temperature

Notes

If you can't find Chinese black vinegar at the Asian Store (usually located near where the cooking wine, soy sauce, etc is), you can use Balsamic vinegar, though to be honest, the taste is not quite the same, but pretty close

Hi! I'm Marvellina! I'm a home cook based in Minnesota. You will find over 1K+ delicious and easy Indonesian, Southeast Asian, Chinese & and Asian Fusion recipes here. Browse recipes right away or read more about me